Garlic Parmesan Roasted Shrimp (Print version)
Juicy sheet-pan shrimp roasted with garlic, parmesan, herbs, olive oil, and lemon in about 18 minutes.
# Ingredients:
For the shrimp
01 -
1 1/4 lb (565 g) large raw shrimp, peeled and deveined
02 -
3 tablespoons olive oil
03 -
5 cloves garlic, finely minced
04 -
1/3 cup (30 g) freshly grated Parmesan cheese
05 -
1/2 teaspoon dried oregano
06 -
1/2 teaspoon dried basil
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
For finishing
09 -
1 tablespoon fresh lemon juice, plus wedges for serving
10 -
2 tablespoons chopped fresh parsley
11 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly coat it with oil.
02 -
Pat the shrimp very dry with paper towels. This helps the garlic parmesan coating stick and keeps the shrimp from steaming.
03 -
In a large bowl, toss the shrimp with olive oil, garlic, Parmesan, oregano, basil, salt, pepper, and red pepper flakes if using.
04 -
Spread the shrimp on the prepared baking sheet in one even layer. Leave a little space between pieces for better roasting.
05 -
Roast for 6-8 minutes, until the shrimp are pink, opaque, and firm. Toss immediately with lemon juice and parsley, then serve with lemon wedges.
# Good to know:
01 -
Best served hot right after roasting.
02 -
Cook time can vary by shrimp size, so check early.
03 -
Leftovers keep refrigerated for up to 3 days.